Català
4 PAX - Time 90 min
Utensils: Casserole, chinese colander, hand blender
INGREDIENTS
ELABORATION
Add to the pan the leek, carrot, potato and the oil.
Add to the pan the leek, carrot, potato and the oil.
Turn the heat down to the lowest temperature and cover the pot with the lid so that the vegetables soften.
Once tender, add the broth and let simmer for 20 minutes.
Add the salt and pepper.
Blend and strain using the Chinese colander to remove any lumps.
Then add the cream and mix. Keep warm.
Wash the mussels and add them to the pot with the white wine and lemon.
Cover the pot and put it on a high heat.
After 4 minutes the mussels will have opened. Strain the cooking broth and add to the cream of carrot.
Remove the mussels from theirs shell. Dispose of the shells.
Add the cream of carrot to a dish of your choosing.
Add 5 mussels to the cream.
Pour over a generous amount of Pons Fresh Crushed Saffron.
When cooking the mussels we can add three saffron strands. The components of saffron intensify the iodized flavour of seafood. Any seafood is suitable for this recipe because saffron intensifies the iodized flavour of seafood.
Ingredients
Directions
Add to the pan the leek, carrot, potato and the oil.
Add to the pan the leek, carrot, potato and the oil.
Turn the heat down to the lowest temperature and cover the pot with the lid so that the vegetables soften.
Once tender, add the broth and let simmer for 20 minutes.
Add the salt and pepper.
Blend and strain using the Chinese colander to remove any lumps.
Then add the cream and mix. Keep warm.
Wash the mussels and add them to the pot with the white wine and lemon.
Cover the pot and put it on a high heat.
After 4 minutes the mussels will have opened. Strain the cooking broth and add to the cream of carrot.
Remove the mussels from theirs shell. Dispose of the shells.
Add the cream of carrot to a dish of your choosing.
Add 5 mussels to the cream.
Pour over a generous amount of Pons Fresh Crushed Saffron.
When cooking the mussels we can add three saffron strands. The components of saffron intensify the iodized flavour of seafood. Any seafood is suitable for this recipe because saffron intensifies the iodized flavour of seafood.